Orange Cream Fruit Salad has been a family favorite recipe for years. I love fruit, and while fresh fruit is my favorite, this is a great recipe to make in the winter when good produce is hard to find (and expensive!), and it has also come in handy many times when I need to make a side dish and don’t have time to run to the store since many of the ingredients are ones that I keep on hand regularly.

What kinds of fruit do you put in the Orange Cream Fruit Salad?

I have made this fruit salad for family dinners, potlucks and we always have it on Easter. One of the things that I love about fruit salads is that you can so easily adapt them. This recipe is delicious with canned pineapple, mandarin oranges and bananas, but you can definitely add other fruits or swap any of those out. I’ve added grapes, apples, kiwi, strawberries and raspberries and all of them have tasted wonderful with the orange/vanilla coating.

Beat with an electric mixer on medium speed for about 2 minutes and then fold in the Cool Whip.

Gently mix in the canned fruit and chill in the fridge for 2-3 hours until ready to serve. Feel free to add more fruit. I often add more oranges or bananas, and sometimes I add strawberries and mini marshmallows too. If you are adding apples and/or bananas, wait until just before serving to add them. Enjoy!

*We’ve made this recipe dozens of times with successful results, yet we’ve gotten several comments that the salad is too soupy. So, our advice is to reduce the milk to 3/4 cups initially, and if the consistency is to thick for your liking, feel free to add more.

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Beat with an electric mixer on medium speed for about 2 minutes and then fold in the Cool Whip. Gently mix in the fruit and chill in the fridge for 2-3 hours until ready to serve.

Gently mix in the canned fruit and chill in the fridge for 2-3 hours until ready to serve. Feel free to add more fruit. I often add more oranges or bananas, and sometimes I add strawberries and mini marshmallows too. If you are adding apples and/or bananas, wait until just before serving to add them. Enjoy!!

*We’ve made this recipe dozens of times with successful results, yet we’ve gotten several comments that the salad is too soupy. So, our advice is to reduce the milk to 3/4 cups initially, and if the consistency is too thick for your liking, feel free to add more.

Hi, I made this salad for supper, my husband declared that is was delicious but should be a dessert instead of salad. I didn’t have concentrated OJ, so instead of milk and OJ, I used 1 Cup of Tropicana Juice. The consistency turned out great. I drained my pineapple and oranges and let them sit in a strainer while mixing the pudding and OJ. I didn’t have any problem with it being to soupy. I also use bulk ingredients and used a 1/2 cup of pudding mix for my base. Do want to try it with jello sometime.

I doubled the recipe for a group of 40 and it was enough, but it was eaten up! The group LOVED it and I received many compliments of how good it was. It was easy and cheap for a crowd. I added bananas and mini marshmallows, and topped with another can of mandarin oranges right before serving. Yum!

[…] Orange cream fruit salad is a lovely fruit salad filled with oranges, pineapple and bananas with a sweet orange cream mixed in! It only takes a few minutes to make this fruit salad and it can be served immediately, or kept in the fridge for a day or two before serving. Check out the recipe: Orange Cream Fruit Salad Recipe […]